Maw Maw's Oatmeal Cake

Maw Maw's Oatmeal Cake is a timeless dessert that brings warm, nostalgic comfort to any table. This vintage recipe combines the hearty texture of old-fashioned rolled oats soaked in boiling water with a moist, spiced cake base infused with cinnamon and brown sugar. Topped with a luscious caramelized layer of buttery coconut and crunchy pecans, finished under the broiler for a golden, toasty finish, this oatmeal cake is the epitome of Southern baking charm. Perfect for family gatherings or casual weeknight desserts, it pairs beautifully with a cup of coffee or a scoop of vanilla ice cream. With a simple preparation and rich, homemade flavor, Maw Maw's Oatmeal Cake is a heartfelt treat that’s sure to become your new go-to recipe for comfort baking.

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 1 cup Old-fashioned rolled oats
• 1.25 cups Boiling water
• 0.5 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 1 cup Brown sugar, packed
• 2 Large eggs
• 1.5 cups All-purpose flour
• 1 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter (for topping)
• 0.25 cup Heavy cream
• 0.75 cup Brown sugar, packed (for topping)
• 1 cup Shredded sweetened coconut
• 1 cup Chopped pecans

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13-inch baking dish, or line it with parchment paper.

Step 2

In a medium bowl, combine the rolled oats and boiling water. Stir and let sit for 20 minutes to allow the oats to soften and absorb the water.

Step 3

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer.

Step 4

Beat in the eggs one at a time, mixing well after each addition.

Step 5

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Step 6

Fold the soaked oats into the batter until evenly distributed.

Step 7

Pour the batter into the prepared baking dish and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

While the cake is baking, make the topping. In a small saucepan over medium heat, combine the butter, heavy cream, and brown sugar. Bring to a gentle boil and stir until smooth, about 2-3 minutes.

Step 9

Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans.

Step 10

Once the cake is finished baking, remove it from the oven and turn on the broiler to high.

Step 11

Spread the topping evenly over the warm cake. Place the cake under the broiler for 1-2 minutes, or until the topping is bubbling and slightly caramelized. Watch closely to prevent burning.

Step 12

Allow the cake to cool for at least 15 minutes before slicing and serving. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	(1876.5g)

Amount per serving	% Daily Value*
Calories	7036.7

Total Fat 369.7g	0%
Saturated Fat 195.0g	0%
Polyunsaturated Fat g
Cholesterol 948.7mg	0%
Sodium 2774.6mg	0%
Total Carbohydrate 924.1g	0%
Dietary Fiber 41.7g	0%
Total Sugars 667.7g
Protein 61.6g	0%

Vitamin D 138.3IU	0%
Calcium 550.9mg	0%
Iron 23.4mg	0%
Potassium 2297.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 3.4%

Carbs: 50.8%